This classic little Thai salad can be put together with any seafood you like. I love the celery in it as it works both texturally and taste-wise. Chinese celery is much milder than normal celery and you should make sure you use the leaves. I chop the celery on the diagonal, as it makes it all a bit prettier on the plate.
Steam the mussels and clams separately in about
Put the oysters, their juices, and the lime juice in a bowl, mix together and leave for 2 minutes to ‘cook’ the oysters, then strain.
To make the dressing, mix together the chilli, sea salt, caster sugar, lime juice and fish sauce and stir until the sugar dissolves, then add the cooled steaming liquid from the mussels and clams.
Gently toss together the mussels, clams, oysters, Chinese celery, lemongrass, shallots, mint, coriander and the dressing. Serve immediately, sprinkled with deep-fried shallots.
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